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Tuxedo Chili
Tuxedo Chili by TheRunawaySpoon
WHO: TheRunawaySpoon is a food writer from Memphis Tennessee. Just being in the kitchen makes her happy!
WHAT: A complex, creamy white chili (with black beans -- hence, tuxedo!) that's quick enough for a weeknight meal.
HOW: Two cans of blended white beans add instant richness and body to a chili base of spiced ground chicken, corn, beans, and green chiles.
WHY WE LOVE IT: This chili comes together quickly from pantry staples you have on hand, but tastes like anything but -- your family and friends will wonder when you spent all that time in the kitchen!
Tuxedo Chili by TheRunawaySpoon
WHO: TheRunawaySpoon is a food writer from Memphis Tennessee. Just being in the kitchen makes her happy!
WHAT: A complex, creamy white chili (with black beans -- hence, tuxedo!) that's quick enough for a weeknight meal.
HOW: Two cans of blended white beans add instant richness and body to a chili base of spiced ground chicken, corn, beans, and green chiles.
WHY WE LOVE IT: This chili comes together quickly from pantry staples you have on hand, but tastes like anything but -- your family and friends will wonder when you spent all that time in the kitchen!
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It's simple: black and white beans plus green chiles (canned), white corn (frozen), onions, garlic, ground chicken, and spices.
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Measure out the oregano, cumin, chili powder, pepper, and cinnamon.
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Cook the onions and garlic slowly so they sweat instead of browning.
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Translucent and soft: perfect!
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After setting the onions and garlic aside, use the same pot to cook the chicken - don't you love a one-pot meal?
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Cook until no longer pink, breaking up the meat as you go.
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The spices will cook slightly as you stir them into the chicken, intensifying their flavors.
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Now you stir in the reserved onions and garlic...
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...stir in water, and let the chili base simmer until the chicken is cooked through.
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Meanwhile, the drained and rinsed beans go into the blender with some chicken broth.
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Amanda carefully holds down the lid. No one wants bean puree on the ceiling!
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Velvety and smooth -- just wait until this goes into the chili.
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But first Amanda takes a break to say hi to Charlie, Peter Steinberg's baby son! It was his first visit to the test kitchen, and he just stared in awe.
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Back at the stove, the bean puree gets added to the simmering chicken and spices.
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Two more cans of drained and rinsed beans -- one white, one black -- add texture to the chili.
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Finally, stir in the frozen corn (no need to defrost!) and a can of green chilis.
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The kitchen smells amazing as the chili bubbles through its final simmer.
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Garnish with a dollop of sour cream and some cilantro, and dinner is served!
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Comments (2)
over 1 year ago Kristen Miglore
Kristen is the Senior Editor of Food52
Midnitechef, I think it's just a coincidence. We source check our finalist recipes carefully and TheRunawaySpoon posted her version on her blog January 2, 2011: http://therunawayspoon...
over 1 year ago midnitechef
I had this on my blog a year ago:
http://midnitechef.wordpress...